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Blueberry Chimichangas

Quick and indulgent blueberry chimichangas made in the air fryer, featuring a crispy shell and creamy blueberry filling, perfect for brunch or dessert.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 chimichangas
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Filling
  • 1 cup blueberries Fresh blueberries, mostly whole.
  • 2 tbsp sugar For sweetening the filling.
  • 1 tsp cinnamon A pinch enhances flavor.
  • 4 oz cream cheese Softened to mix easily.
Chimichanga Assembly
  • 4 pieces tortillas For the outer shell.
  • powdered sugar to taste powdered sugar For dusting before serving.
  • honey to taste honey Optional drizzle for sweetness.

Method
 

Preparation
  1. In a medium bowl, combine the blueberries, sugar, cinnamon, and cream cheese. Stir gently to keep blueberries mostly whole.
  2. Lay a tortilla flat and spoon a line of the blueberry mixture across the center. Roll tightly, tucking in the ends.
  3. Repeat for remaining tortillas.
Cooking
  1. Place chimichangas seam-side down in the air fryer basket, leaving space between them.
  2. Lightly spray tops with cooking spray for even browning.
  3. Air fry at 350°F for 8–10 minutes until golden brown and crispy.
  4. Let cool for a few minutes, then dust with powdered sugar or drizzle with honey before serving.

Notes

Make-ahead friendly: Roll and chill the chimichangas before air frying. If reheating, they crisp up nicely in the air fryer. Avoid crowding the basket for best results.